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Surf & Turf with Hollandaise Cream Sauce

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Filet Mignon - How To Cook The Perfect Steak from Chef Charles Knight on Vimeo.

While the Lobster is cooking assemble the ingredients and tools for your Hollandaise Sauce and be ready to prepare it while your steaks and resting.

NOTE: the Health Craft 11½ -inch Stir-Fry skillet was originally created by Chef Tell and Charles Knight as a multi-ply heavy-duty stainless steel mixing bowl with two side handles, and used for preparing the perfect roux, reducing stocks and making demi-glace, but primarily used in the preparation of delicate sauces that typically required a Bain Marie or Double Boiler. For preparing Hollandaise and Béarnaise it is the absolute best. Hollandaise Sauce Recipe source: Healthy Meat and Potatoes cookbook page 198-199

Adapted for precise induction cooking

EQUIPMENT: 11½-Stir Fry Skillet, Whisk, Measuring Spoons

PREPARATION TIME: 10 Minutes - Makes 10 to 12 Tablespoon Servings

CLASSIC HOLLANDAISE SAUCE

2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons distilled water
7 black peppercorns
1 small bay leaf
1 slice Florida or Vidalia sweet onion
4 egg yolks
4 tablespoons unsalted butter, melted

LIGHT HOLLANDAISE SAUCE

2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons distilled water
7 black peppercorns
1 small bay leaf
1 slice Florida or Vidalia sweet onion
¼-cup Low-Sodium Chicken Stock (page 217) or packaged
1-teaspoon arrowroot or cornstarch
1 egg yolk

For either sauce: In the stir-fry skillet, bring vinegar, lemon juice, water, peppercorns, bay leaf and onion to a simmer 200°F (94°C) and reduce by half. Remove from heat and allow the reduction to cool.

Five minutes before you are ready to serve, and when stir-fry skillet has cooled, remove the peppercorns, bay leaf and onion and discard, leaving the reduction in the skillet.

To make Classic Hollandaise Sauce: Using the Health Craft stir-fry skillet as a mixing bowl, add the egg yolks and whisk until the mixture doubles in volume. Place the stir-fry skillet over medium-low heat 225°F (110°C) and add the melted butter, a little at a time, whisking vigorously, until the sauce doubles in volume and becomes light and firm, 2 to 3 minutes. If your sauce is too thick, add 1-tablespoon water.

To make Light Hollandaise Sauce: Add the chicken stock, arrowroot or cornstarch and egg yolk and place over medium-low heat 225°F (110°C) and whisk vigorously until the sauce increases in volume and becomes light and firm, 2 to 3 minutes.

Serve sparingly over poached eggs, broccoli, asparagus, fish chicken or steak. Sprinkle with paprika.

HOLLANDAISE CREAM SAUCE variation

I have three variations, all are excellent. To the completed Hollandaise Sauce recipe add 1-2 tablespoons of crème fresh, cream, or buttermilk or a combination of two or all three, and whisk into mother sauce. When serving Hollandaise Cream Sauce with seafood add 1-2 teaspoons sauterne wine. A touch of celery salt can be added as well or thin green onion sliced fine.

CLASSIC HOLLANDAISE SAUCE PER TABLESPOON, WITH BUTTER: 87 Calories, 7.2g Fat (70% calories from fat), 3g Protein, 5 .1g Carbohydrates, 99mg Cholesterol, 9mg Sodium. Does not include breakdown for Hollandaise Cream Sauce.

LIGHT HOLLANDAISE SAUCE PER TABLESPOON: 18 Calories, 6.9g Fat (20% calories from fat), 1.5g Protein, 5 .1g Carbohydrates, 21mg Cholesterol, 18mg Sodium. Does not include breakdown for Hollandaise Cream Sauce.




Product Videos

Light Hollandaise Sauce - Healthy Cooking with Jack Harris & Charles Knight ()
  • Light Hollandaise Sauce - Healthy Cooking with Jack Harris & Charles Knight

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